Calissons

Calissons: Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. Calissons have a texture not unlike that of marzipan, but with a fruitier, distinctly melon-like flavor. Calissons are often almond-shaped and are typically about two inches in length.  Ideally calissons are oval shaped (like almonds) but you can cut them into whatever shape you like.

Ingredients

(serves 4-6):

For Calisson Paste:

• 2/3 cup candied melon
• 1/4 cup candied orange peel
• 4 or 5 drops orange blossom water
• 2 cups almond meal
• 1 1/2 tbsp honey
• 1/2 cup superfine sugar
• 3 tbsp water
• 1 sheet of wafer paper
• 1 sheet of parchment paper

For Icing:

• 1 egg white
• 1 cup confectioners’ sugar

Method:

• Add the candied fruits and orange blossom water to a food processor and process to combine.
• Add in the almond meal and honey and pulse to incorporate in a homogenous mixture.
• Heat the saucepan on medium heat.
• Combine the superfine sugar and water and cook over medium-high heat until the syrup registers 250° F on a candy thermometer.
• Pour the hot sugar syrup into the food processor and process for about 2 minutes, until the mixture forms a smooth paste.
• Turn the paste out onto the sheet of wafer paper.
• Cover with a sheet of parchment paper and then roll out the paste with a rolling pin to a thickness of 1/2 inch.
• Remove the parchment and allow the paste to dry overnight at room temperature.
• In a medium bowl, whisk together the egg white and confectioners’ sugar until opaque and shiny.
• The royal icing should be light, fluffy, and slightly stiff. If too thin, add more confectioners’ sugar; if too thick, add more egg white to achieve the correct consistency.
• Use an offset spatula to spread a 1/16-inch thick layer of Royal Icing on top of the rolled almond paste.
• Place this in the freezer uncovered until the Royal Icing sets, takes about 30 minutes.
• Use a sharp chef’s knife coated with vegetable cooking spray to cut the Caillison into desired shapes.
• Calissons are ready to be served.
• Calissons are most often served after dessert.

Notes:

• Calissons can be stored in an airtight container for up to 1 month.

If you have any queries regarding the Calissons recipe, please leave a comment.